The protein cooking time listed in this recipe has been updated.
As of December 2025, we’ve revised cooking times for all our proteins to reflect improved food safety guidance.
Check out the latest recommended times in our Cooking Guidelines.
Grilled Sea Bream with Avocado & Mango Salsa
This weeknight dish screams fresh flavours. Think responsibly-sourced sea bream, cooked until crispy and golden. A sweet and zingy avocado and mango salsa. All served over a fibre-rich bed of brown rice studded with corn. It doesn't get tastier or fresher than this.
1/3 daily fibre
6 plants
Low sat fat
Serving size
Ingredients
- 2 unwaxed lime
- 1 mango
- 4 x sea bream fillets (Fish)
- 2 onion
- 200g brown rice (100% Brown Rice)
- 1 chilli
- 280g sweetcorn (sweetcorn, water, salt)
- 2 avocado
- 1 handful of fresh coriander
- 2 pepper
Nutritional Information
Calories: 701
Protein: 31g
Carbs: 65g
Fat: 35g
Grilled Sea Bream with Avocado & Mango Salsa
This weeknight dish screams fresh flavours. Think responsibly-sourced sea bream, cooked until crispy and golden. A sweet and zingy avocado and mango salsa. All served over a fibre-rich bed of brown rice studded with corn. It doesn't get tastier or fresher than this.
Getting hungry?
Find 56 recipes a week just like this one at Mindful Chef, that are all:
Delicious, high quality food - and lots of it
No stodgy refined carbs - no food comas here
Goodness from natural food - full of fibre
Cooking Instructions
Before you start
- Turn the grill to high (240C)
- Line 2 baking trays with silver foil
- Bring a large saucepan filled with salted water to a boil
- Pull out a sieve, a grater, a peeler & a large bowl
Get the rice on
- Add the rice to the saucepan and boil for 25-30 mins, until cooked, then drain
Get grilling
- Drain the sweetcorn. Cut each onion into 6 wedges
- Place all onto a foil-lined baking tray and drizzle with 1 tsp oil. Season with a pinch of salt
- Grill for 12-15 mins, until the onion is soft and the corn charred
- Zest and halve the limes
Build the salsa
- Peel the mango, then dice into 1cm chunks, along with the avocados. Deseed and finely dice the chilli
- Roughly chop the coriander. Dice the peppers into 1cm cubes
- Place everything into the large bowl and mix with 1 tbsp oil and the juice and zest from the limes (or to taste). Season with salt and pepper
Cook the sea bream & finish the rice
- Place the sea bream, skin-side up, onto the other foil-lined tray
- Season with a pinch of salt and drizzle with 1 tsp oil. Grill for 9-10 mins, until cooked through
- Once cooked, return the cooked rice to the saucepan. Add the charred onion and corn and gently stir to combine. Season with salt and pepper
Plate up
- Check your fish is cooked through; it should be steaming hot, opaque and separate easily with a fork
- Serve the grilled sea bream on plates, with the onion rice and mango salsa alongside
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